Bring 2 cups water to a boil and add onions to it. Boil just for 2 to 3 mins until the onions turn transparent and pink. Discard the water and cool them. Make a fine paste of the onions. Set this aside.

In the same blender make a fine paste of the tomatoes and cashews. Set this aside.

Boil the eggs and remove the shells. Make incisions into the boiled eggs.

Heat a pan with butter and toast the eggs until golden. Set these aside. You can also sprinkle some red chili powder over the eggs.

In the same pan, add cumin.

When they splutter, add onion pasta and saute until the color changes to light brown.

Add ginger garlic paste and chilli.

Saute it well until the raw smell of onions, ginger and garlic paste has gone.

Add tomato cashew puree, red chili powder, garam masala, coriander powder and salt. Saute until the mixture thickens and begins to leave the sides of the pan.

Add very little water and mix. Cover and cook on a low to medium heat until the gravy turns thick and fats begin to separate on top.

Add kasuri methi and stir. Check the salt and spice.

Add eggs and paneer to this gravy. Add coriander leaves.

Stir and switch off the heat. Keep it covered for 3 to 5 mins.

Serve paneer egg curry with rice , paratha or roti.